Ingredients
-
LOAD SIZE S
-
Cake Batter
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2 large eggs
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100g unsalted buttermelted
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120g caster sugar
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zest of 1 orange
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zest of 1/2 grapefruit
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130g self-raising flour
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1/2 tsp baking powder
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pinch of salt
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2 tbsp whole milk
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Aperol Glaze
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100g icing sugar
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2 tbsp aperol
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1 tsp orange juice
Directions
A buttery citrus cake enriched with orange and grapefruit zest, baked effortlessly in the bread maker and finished with a striking Aperol glaze.
Ingredients
LOAD SIZE S |
|
Cake Batter |
|
| 2 large eggs | |
| 100g unsalted butter | |
| 120g caster sugar | |
| zest of 1 orange | |
| zest of 1/2 grapefruit | |
| 130g self-raising flour | |
| 1/2 tsp baking powder | |
| pinch of salt | |
| 2 tbsp whole milk | |
Aperol Glaze |
|
| 100g icing sugar | |
| 2 tbsp aperol | |
| 1 tsp orange juice | |
Steps
|
1
|
Lightly grease the bread pan and insert the kneading blade. |
|
2
|
In a mixing bowl, whisk together eggs, melted butter, sugar, orange zest, and grapefruit zest. |
|
3
|
Sift in the flour, baking powder, and salt. Stir gently, then mix in the milk to loosen the batter. |
|
4
|
Pour the batter into the bread pan. |
|
5
|
Insert the pan and select Menu 16 – Cake. Press Start |
|
6
|
Once the cycle is complete, carefully remove the pan and allow the cake to cool for 10 minutes before turning out onto a wire rack. |
|
7
|
In a small bowl, whisk the icing sugar, Aperol, and orange juice until smooth. |
|
8
|
Once the cake is just warm, drizzle over the Aperol glaze and allow to set before slicing. |
|
9
|
Cook’s Note: |
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